Bacon wrapped shrimp makes an easy low-carb 30-minute family dinner or a great appetizer for guests. Dip your shrimp into zingy remoulade sauce for a bite-sized flavor explosion!
Guess how many recipes there are on Google?
I ran into a couple of moms while getting a coffee at the soccer field last weekend. They were talking about searching for a recipe on google for dinner that night, as you do.
Google is the world’s biggest recipe book, where every type of recipe you could imagine is at your fingertips.
Just for fun, I googled the word “recipes” and guess how many results came up?
Do you suffer from this type of overwhelm?
Finding recipes and meals to cook takes up a lot of our mental bandwidth.
Cooking our low-carb favorites like Low-Carb Taco Burrito Bowl and 30-Minute Butter Chicken Curry repeatedly is comforting, but we love novelty too.
It’s fun to try new recipes, especially when there are so many mouthwatering recipes popping up in our Facebook feeds. But which to choose? You’ve also got to filter out the ketogenic recipes from the paleo and the gluten-free recipes.
I know I want recipes and meal plans that suit my tastes and busy family life. My hope is that you find this website to be a friendly, little corner of the internet that supports your goals with simple, delicious 30-minute recipes. Like this bacon wrapped shrimp.
How to make Bacon Wrapped Shrimp with Remoulade Sauce
How to peel and de-vein shrimp
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Peel raw shrimp by grasping the legs underneath and pulling them off. Once you’ve removed the legs, the rest of the shell peels off easily.
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The tail can be left on or removed by squeezing the tail where it meets the body and pulling gently. The body should easily pull away from the tail.
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Devein the shrimp using a sharp knife. Make a shallow cut along the center of the back of the shrimp, revealing the dark vein.
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The black intestine can be removed with the tip of the knife or rinsed out under cool running water.
Cooking the shrimp and bacon
- Start by placing your shrimp (or prawns for the Aussies) into a large bowl [image 1 ]
- Add the olive oil and all-purpose seasoning. Toss the shrimp until it is fully coated. Now cut each bacon piece into four smaller pieces by laying it flat (stacked if you like) and cutting down the center, lengthwise and horizontally. [image 2]
- Prepare a baking sheet with parchment paper and wrap a bacon piece around each shrimp. Place seam side down on the baking sheet and place in the oven. [image 3]
- Turn the broiler (or grill) on high and broil for 5-8 minutes. Starting with a cold oven helps the bacon to cook more slowly, and evenly and prevents too much shriveling. [image 3]
- When the bacon is crispy, turn the shrimp over and cook for another 5 minutes or until the shrimp is fully cooked. [image 3]
- As the shrimp cooks, mix the ingredients for the remoulade sauce together. [image 4]
- Serve the bacon wrapped shrimp with the remoulade sauce and enjoy the sound of silence as they are devoured. [images 5 & 6]
Cooking Tips & Tricks for Bacon Wrapped Shrimp
- The sauce can be made up to two days in advance and stored in the fridge until ready to serve
- Use the thinnest sliced bacon possible to ensure bacon will cook up crispy and shrimp does not overcook
- Shrimp can be chilled after cooking and served cold if desired
- Adjust hot sauce to taste depending on spice level desired
- If serving the shrimp as a ng>main course, it would be great with some broiled (grilled) asparagus and cauliflower rice and/or regular rice for the carb eaters.
★ Did you make this recipe? Please give it a star rating below!
Bacon Wrapped Shrimp with Remoulade Sauce
Ingredients
- 1 1/2 lbs jumbo shrimp peeled and deveined, tail-on
- 1 tbsp extra virgin olive oil
- 2 tsp all-purpose seasoning blend I used McCormick All Purpose Garlic and Onion
- 6 oz center cut bacon 6-8 slices
Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp mustard (yellow)
- 1/4 cup celery finely diced
- 1/4 cup onion finely diced or grated
- 1 tsp sweet paprika
- 2 tsp hot sauce
- 1/2 tsp salt
Instructions
- Pat shrimp dry and toss in large bowl with olive oil and all-purpose seasoning until evenly coated
- Stack bacon slices and cut in half widthwise and then lengthwise to yield 4 small pieces from each slice of bacon
- Wrap each smaller piece of bacon around a piece of shrimp and place seam side down on baking sheet
- Place baking sheet in oven and turn on broiler (grill) to high
- Broil for 5-8 minutes on one side until bacon starts to become crispy, then flip and continue cooking on other side until shrimp is fully cooked (about 5 more minutes)
- While shrimp is cooking, mix together remaining ingredients for sauce in small bowl
- Remove shrimp and let cool slightly before serving alongside dipping sauce
Notes
★ Did you make this recipe? Please give it a star rating below!
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Spring Asparagus Frittata Muffins
That sauce looks super delicious! And I agree with you the overwhelm of google information out there. Love all your ideas to help narrow down things, especially the meal plans!
I’m so glad you found the post helpful!
I love to use meal plans when times are busy – then I don’t have to think about what to have for dinner.
I never tried combining shrimps and bacon, but this dish looks and sounds absolutely delicious! Can’t wait to try this recipe for dinner soon!
Let me know how it goes!
Oooo what a lovely sounding recipe, that remoulade sauce sounds superb, perfect with the shrimp and bacon!
Yes – the bacon and shrimp make a great flavor combo. Enjoy!
This recipe sounds delish and I love the fact that It’s ready in little time. Awesome. Thanks for the tips on overcoming overwhelm when going low carb.
I’m glad you found the post helpful and yes, I love quick recipes too!
This shrimp looks really delicious! And I absolutely love me some remoulade sauce! YUM!!